TicTac

Risotto is one thing I can say I have dialed in over the last 25 years. I would suggest saving the butter/cheese for the end (after the heat is off) and ensuring that not long after you add the last ladle of liquid, you also remove it from the heat, stir - and let rest for a few minutes, covered. You should be able to spread the risotto over a flat plate and see moisture/sauce binding it all. It should not however, be soupy.

Those dry, untidy, folded up bits - are the best! They are crispy and add fantastic textural contrast to a lasagna!

Not planning on buying any books so this is helpful. Thanks. I am assuming the meat is all ground - equal portions? Is the paste added to the meat? Cheers.

Hate is a pretty strong word. I remember a little pop-up mexican place in a market downtown that did 'to order' guac, and he would often allow you to interact and select what you did or did not prefer. Or just let him handle the details! Might be an interesting concept.

Would like to hear about the Bugialli's lasagna al forno recipe - please!

Really enjoyed this. Thank you!

I love Grouper. I have fond memories of going to the Bahamas in my youth, and hitting up a little shack and the lady made the most unreal 'grouper fingers' (just big pieces of fried grouper) and conch salad & coleslaw. Mmmmm. It's unreal how (least for me) food can create such a vivid memory - I still remember nearly every meal I had in travels 20 years ago!

^^ That does sound good! Just made a baguette with Quebec fresh churned butter, mortadella, prosciutto cotto, pickled onions - with a side of balsamic/coriander beet salad.

Still tasty! I made (one of my favourite's) a Balsamic caramelized onion pizza with rosemary and Danish Blue last week.

That is a Smorgas any bord would be happy to have! St. Agur by the looks?

Or a Meatball Scone

Why would anyone want sugar in their peanut butter? In fact, I only want pure PB! Just get Krap, er I mean Kraft if you want sugar.

Perhaps it is just me, but the idea of bananas in a savory application, especially with meat, kind of scares me! (I love them au natural, but sadly I seem to have developed an allergy to them - throat swelling, etc etc - oddly enough, in my early 30's) Those potato dumplings on the other hand, look fantastic and would love to hear more!

I often refrain from contributing to this thread as I simply neglect (not due to desire, but rather 3 hungry kids!) to take any pics... But I will follow Scuba's lead and share the following tasty meal; Indian tofu and zuccini patties with a coconut cilantro chutney and seared red cabbage.

Thank you!

Beautiful meals everyone. Honey Garlic chicken sounds right up my alley - would love to hear more about the recipe!

Fair enough - I am simply curious to see whether it is as economical as purchasing from say, the organic farm where I get all those green goodies from.

Very interesting. I look forward to seeing your progress on this. Also if it is a cost effective solution based on what you are able to produce.

That meal....in France...!? The Horror!!!

Would love to see some photos of your setup, OH.

She is in Paris - Butter with a bit of potatoes, clearly!

Apricot kernels....interesting. Do they resemble their fleshy/fruity exterior?

Beautiful pictorial, mm. Did you smash the almonds before using them in the filling? Surprised to see no nutmeg! Great top down shot of the Sage as well.

Nyleve - if you ever wish a partner to pick with you (who will happily bring some other shrooms for pure variety pleasure), give me a shout, I am not too far and love love loveeeee mushrooms!

Most certainly not, kind sir/ma'am. I was taught by one of the better chef's in Toronto many moons ago re: the low volume of fat & high heat sear method. I explained in slight more detail previously in the thread. The mushrooms come out toasted brown on both sides, with a soft, meaty interior. It didn't hurt that the mushrooms were picked not 3 hours prior.